Kathy Goddard is the head chef at CRU. She grew up
on the island of Barbados, where she developed a love of cooking:
infusing the freshest ingredients with flavours from the Caribbean’s
British, French and Spanish colonial past.
Kathy was keen to formalise her skills and with a burning ambition
to work in a great kitchen she moved to London, where she hoped she
would receive a world-class training. She was lucky enough to get a job
at the Savoy kitchens under Anton Edelman, and here she quickly climbed
the ranks to Sous Chef.
Although Kathy enjoyed her career at the ‘Savoy’, she was keen to
work in a more intimate restaurant environment which would enable her
to build a strong relationship with small independent suppliers.
On her arrival at CRU she wasted no time in sourcing the best
ingredients for the menus, creating a strong base of mostly organic
suppliers that include Brinsia, La credenza, Longwood Farm, Twelve
Green Acres and the Buccleuh Estate in Scotland.
Her cooking philosophy entails nothing more than good ingredients
being cooked simply to allow their flavours to tell their story rather
than the personality of the Chef. She has recently broadened
CRU’s selection of platters which has been an enormous hit with our
customers.
